An irresistible and easy brownie muffin recipe for chocolate lovers. Sweet and full of chocolate flavor, this one-bowl recipe is out of the oven in 40 minutes, just in time for that chocolate craving! They keep well for a few days and can be frozen for a month.
These are fantastic and so easy to make. Sometimes I find a recipe that blows me away. This is one of those.
For various reasons, not only because it has brownie and muffin in the title - though that might be enough - but because it's also a one-bowl recipe and a guaranteed crowd-pleaser!
We already have brownie cookies and the best chocolate muffins. With enough chocolate flavor to eat in the morning. A breakfast muffin.
But I wanted a fudgier and deeper chocolate experience. This recipe is exactly that.
What our readers are saying:
So delicious! Love brownies, love muffins, it couldn't be better! (Juliana)
Wow! I have made these twice in the past week. They are amazing! Making them again for a party this weekend. I also had some batter left over, so I made mini muffins. The smaller size would be great if a part of a buffet of desserts because they are so rich. Thanks for this! (Patty)
Tried it and it was awesome! (Rebekah)
What makes a great brownie muffin?
- Texture: a muffin has a different texture than a cupcake and a brownie, and has no over-the-top embellishment. This recipe complies with that. It's excellent plain.
- Easiness: it must be easy to make, such as this one-bowl recipe, out of the oven in 40 minutes.
- Chocolate taste: an intense chocolate flavor results from a mix of dark chocolate and cocoa powder. Different types of chocolate will render different sweetness. The higher the percentage, the less sweet the chocolate. Anything from 54% to 72% works well.
- Fudgy brownies: the gooey chocolate center results from removing them from the oven while the centers are still a little soft to the touch. That's the way to get moist chocolate muffins. The way they crackle during baking makes them pretty too, and wait till you try them warm, almost right out of the oven.
How to make brownie muffins
The key is not to overbake them.
The batter is thin and smooth. Be careful when dividing it among the paper cups.
The baked muffins will crack and develop a crispy top. Don't overbake them! They should be soft to the touch.
Step-by-step VIDEO
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.
- Oven: as with any brownie-like recipe, take them out while still a bit soft in the center. If they are very springy when you touch them, they are somewhat overbaked. They will be amazing anyway, but not as fudgy, more cake-like.
- Topping: I use a dab of dulce de leche (because I use it with everything I can), and the candies on top I used to pretty then up for a birthday (and for this post), but they are good on their own, as I mentioned before. A light chocolate glaze (with or without the bourbon) works wonders too.
- Freezing: they freeze beautifully. Wrap them well, or use a freezer-safe bag or container, and freeze for up to a month. Defrost them at room temperature.
- Mini brownie muffins: an alternative is to bake them in a mini muffin pan and make muffin brownie bites. They're the perfect size for a gathering or after-dinner coffee. The baking time will be lower, so keep that in mind. They should be chewy with a gooey center.
- Variations: add a teaspoon of instant coffee powder or extract to deepen the chocolate flavor. Sprinkle semi-sweet chocolate chips or chocolate chunks to the muffins before baking or into the batter and call them double chocolate brownie muffins.
Related recipes you might like:
One last thing
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Brownie Muffins (best fudgy recipe)
Ingredients
- 1 cup unsalted butter
- 5 oz semisweet chocolate
- 1 cup white sugar
- ½ cup dark brown sugar
- 4 eggs, at room temperature
- 1 cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350ºF (180ºC).
- Line 12 muffin cups with paper liners or butter them.
- Melt butter and chocolate in a large bowl. See Notes below for instructions.
- Add sugars and mix.
- Add eggs and mix well but do not beat.
- Add the sifted dry ingredients: flour, salt, cocoa powder and baking powder. You can sift them before or have the ingredients measured and sift them directly over the butter mixture (my choice).
- Add vanilla and stir to combine.
- Divide batter evenly between muffin cups.
- Bake for about 20 minutes, or until a cake tester or toothpick comes out with some moist crumbs. They should be barely jiggly when you touch the tops, just like a brownie.
- Let cool on a wire rack.
Notes
Teresa says
Those look amazing but so much butter for 12 muffins. Could I sub in oil for the butter or a portion of oil for the butter?
Paula Montenegro says
Hi Teresa! I haven't substituted it for this recipe, but have for many other muffins. So I don't see why not. It should work fine.
Celeste says
Tried it and it was awesome!
How many days do you think we can leave it out there without freezing? Or how long do you think we can keep it in the fridge?
Don’t think the muffins will last long enough for me to freeze and then thaw, but I certainly can’t finish it all in a day. Thanks in advance!
Paula Montenegro says
Hi Celeste! So happy to know they turned out so well. I keep them in a plastic bag or container and they last moist for several days. The consistency changes a little, especially the top, which develops a crisp layer sometimes. But I ate them a week later and they were still delicious. That said, I would leave them covered at room temperature for 2-3 days and then freeze them so that they don't dry out too much.
Tara says
Love the crackly crust these develop!
Emmeline says
I can never ever say no to a brownie or a muffin and a brownie muffin is therefore double impossible for me to resist. This recipe has me wanting to bake right now at 11 pm at night!! So yummy you got those muffins looking soo tasty.
PattyF says
Wow! I have made these twice in the past week. They are amazing! The second time I made them, I put a dollop of ganache on top. People were nuts about them. Making them again for a party this weekend. I also had some batter left over so I used it to make some mini muffins. They didn't attain that nice cracking on top, but with a little bit of ganache - yum! The smaller size would be great if a part of a buffet of desserts because they are so rich. Thanks for this!
Paula Montenegro says
So glad you loved them Patty! I do too!
Angie@Angie's Recipes says
They do look very tempting with that extra dulce de leche and chocolate candy on top!